Filter
Reset
Sort ByRelevance
RUSTY5
Toasted with roasted yellow pepper and chives pesto
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Roast the sandwiches and cut 4 molds from each slice.
-
Preheat the oven grill and place the pieces of paprika on a baking sheet. Roast the peppers until the skin looks blackened.
-
Place in a bowl, cover with foil and allow to stand for about 10 minutes. Rub the skin of the peppers off in a bowl with cold water and cut the flesh into wide strips.
-
Spoon with 1 tablespoon of oil and the lemon juice. Season with salt and pepper.
-
Puree the 12 sprigs of chives, parsley, 3 tablespoons of olive oil, lemon zest, garlic, cashew nuts and cheese into a thick pesto.
-
Sprinkle the toasts with the peppers and some chives pesto. Garnish with sprigs of chives.
Blogs that might be interesting
-
20 minSmall dishbacon, frying oil, protein, flour, mineral water with carbonic acid, baking flour,tempura of cauliflower with roasted bacon
-
25 minLunchcayenne pepper, dried oregano, dried thyme, cinnamon powder, cumin powder (djinten), olive oil, lemon, chicken breast, Greek yoghurt, garlic, fresh mint, cucumber, tortilla wrap, Red pepper, Red onion,chicken gyros with tzatziki
-
20 minLunchsesame oil, leeks, broth, bean sprouts, smoked salmon, flat leaf parsley,leek broth with bean sprouts and salmon
-
35 minSmall dishcrumbly potato, feta, chives, egg, sunflower oil, flour,potato cookies with feta
Nutrition
100Calories
Sodium0% DV0g
Fat12% DV8g
Protein4% DV2g
Carbs1% DV4g
Fiber0% DV0g
Loved it